Sea bass on a bed of fennel and saffron

Name: Sea bass on a bed of fennel and saffron
Prep time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italian cuisine
Ingredients: 100 g day-old half-white bread; 2 sea bass (organic); 1 spring onions incl. green parts; 1 organic lemons; 300 g waxy potatoes; 300 g fennel; 5 tbsp olive oil; 30 g dried tomatoes in oil; 1 ¼ tsp salt; ¼ salt; a little pepper; 1 sachet saffron

Fish Italian cuisine summer

Total: 50 min. | Active: 20 min.

lactose-free

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Ingredients

for 4 person

Fish
2	sea bass (organic) (approx. 800 g each)
¾ tsp	salt
100 g	day-old half-white bread, cut into cubes
1	spring onion incl. green part, finely chopped
30 g	dried tomatoes in oil, finely chopped
1	organic lemon, use only the zest
3 tbsp	olive oil
¼	salt
a little	pepper

Vegetables
300 g	waxy potatoes, very thinly sliced
300 g	fennel, very thinly sliced
2 tbsp	olive oil
1 sachet	saffron
½ tsp	salt

How it's done

Fish

Rinse the fish (inside and out) in cold water, pat dry, salt. Mix the bread, onions, tomatoes, lemon zest and oil and season. Stuff the fish with this mixture.

Vegetables

Spread the potatoes and fennel on an oven tray lined with baking paper. Stir together the oil and the saffron and drizzle on the vegetables, season. Lay the fish on top.

Bake

Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven.

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